Chemistry of Lignin VII. Distillation of Alkali Lignin in Reduced Atmosphere of Carbon Dioxide

Phillips, Max; Goss, M. J.

doi:10.1021/ie50276a023

Cited by 18 publications

(16 citation statements)

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“… 46 Apart from the isoflavones, other phenolic acids (e.g., vanillic acid, syringic acid, ferulic acid, and sinapic acid) have been reported in Japanese soy sauces. 47 These phenolic acids belong to the family of hydroxycinnamic and hydroxybenzoic acids, formed predominantly from the degradation of lignin during grain roasting, and during koji fermentation by Aspergillus enzymes, 48 as well as the phenylpropanoyl pathway. These acids have also been shown to elicit bitterness, sourness, and astringency.…”

Section: Taste-active Non-volatile Compoundsmentioning

confidence: 99%

Chemical and Sensory Characteristics of Soy Sauce: A Review

Díez-Simón

Eichelsheim

Mumm

et al. 2020

J. Agric. Food Chem.

144

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Soy sauce is a fermented product, and its flavor is a complex mixture of individual senses which, in combination, create a strong palatable condiment for many Eastern and Western dishes. This Review focuses on our existing knowledge of the chemical compounds present in soy sauce and their potential relevance to the flavor profile. Taste is dominated by umami and salty sensations. Free amino acids, nucleotides, and small peptides are among the most important taste-active compounds. Aroma is characterized by caramel-like, floral, smoky, malty, and cooked potato-like odors. Aroma-active volatiles are chemically diverse including acids, alcohols, aldehydes, esters, furanones, pyrazines, and S-compounds. The origin of all compounds relates to both the raw ingredients and starter cultures used as well as the parameters applied during production. We are only just starting to help develop innovative studies where we can combine different analytical platforms and chemometric analysis to link flavor attributes to chemical composition.

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Section: Taste-active Non-volatile Compoundsmentioning

confidence: 99%

Chemical and Sensory Characteristics of Soy Sauce: A Review

Díez-Simón

Eichelsheim

Mumm

et al. 2020

J. Agric. Food Chem.

144

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“…Besides, acetic acid presents another different origin to the distillation process: It is known that it is a secondary product of the heat degradation of the wood. It is easily detected by its smell during the manufacturing process of the barrels, in particular, after the barrels are sprayed with water when exposed to a heat source [43,55]. Succinic acid, on the contrary, is not a volatile acid and not characteristic of distillates.…”

Section: Organic Acidsmentioning

confidence: 99%

Use of Alternative Wood for the Ageing of Brandy de Jerez

Moreno

Sánchez-Guillén

Mier

et al. 2020

Foods

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The use of alternative types of wood has arisen for the aging of the Brandy de Jerez, on a pilot plant level. In particular, besides the use of American oak, two more types of oak have been studied, French oak and Spanish oak, allowed by the Technical File for the ID Brandy de Jerez, and chestnut, which, though it is not officially allowed, is a type of wood which had been traditionally used in the area for the aging of wines and distillates. All of them have been studied with different toasting levels: Intense toasting and medium toasting. The study of the total phenolic composition (TPI), chromatic characteristics, organic acids, and sensory analysis have proven that chestnut leads to distillates with a higher amount of phenolic compounds and coloring intensity than oak. This behavior is the opposite as regards the toasting of the wood. Among the different types of oak, Spanish oak produces aged distillates with a higher phenolic composition and a higher color intensity. Regarding tasting, the best-assessed samples were those aged with chestnut, French oak, and American oak, and the assessors preferred those who had used a medium toasting level to those with an intense level.

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“…In addition to 4-vinylguaiacol, however, a number of phenols were also found that had been observed in smoke and smoke solutions. These compounds are known to be degradation products of lignin (Phillips and Goss, 1932) and their presence also has been reported in products of lignosulfonate oxidation (Hrutfiord, 1965;Pearl andBeyer, 1954, 1959). Ferulic acid has been found in products of the alkaline oxidation of lignosulfonates (Pearl and Beyer, 1959), alkaline extracts of hardwoods (Fujii and Kurth, 1966;Pearl, 1958), and a variety of grains (Steinke and Paulson, 1964).…”

mentioning

confidence: 93%

“…In a recent study on the chemical composition of wood smoke, the authors reported the identification of a number of phenols, including 4-vinylguaiacol (Fiddler et al, 1966). To confirm the identity of this compound authentic 4-vinylguaiacol was prepared from ferulic acid according to a literature method (Phillips and Goss, 1932). In addition to 4-vinylguaiacol, however, a number of phenols were also found that had been observed in smoke and smoke solutions.…”

mentioning

confidence: 99%

Thermal decomposition of ferulic acid

Fiddler¹,

Parker²,

Wasserman³

et al. 1967

J. Agric. Food Chem.

181

118

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o e r rThe thermal decomposition of ferulic acid has been studied by thermal gravimetric analysis. The decomposition products were separated by gasliquid chromatography and identified by GLC retention time and infrared spectral comparison with authentic materials. Combined gas-liquid chromatography-mass spectrometry and thin-layer chromatography were used as supplementary tools in product analysis.Unsubstituted, 4-methyl-, 4-ethyl-, and 4-vinylguaiacols were identified as products from the decomposition of ferulic acid in air and nitrogen atmospheres. Vanillin, acetovanillone (4-hydroxy-3-methoxyacetophenone), and vanillic acid were formed only in the air atmosphere. A mechanism is proposed for a portion of the ferulic acid decomposition.ardwood smoke used to cure food products consists of a variety of compounds-carbonyls, acids,

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Chemistry of Lignin VII. Distillation of Alkali Lignin in Reduced Atmosphere of Carbon Dioxide

Cited by 18 publications

References 0 publications

Chemical and Sensory Characteristics of Soy Sauce: A Review

Chemical and Sensory Characteristics of Soy Sauce: A Review

Use of Alternative Wood for the Ageing of Brandy de Jerez

Thermal decomposition of ferulic acid

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